Bake Cakes While Eggs
Are Cheap
By MARY /.. BARBER
TIME was when the reciDe books
called nonchalantly for a dozen
eggs and a pound of butter for a
single cake. Nowadays, we do not speak
of butter and eggs in this casual fashion,
but we do still like cake.
At this season of the year, eggs are
usually at their best and cheapest, so we
not only eat more of them poached,
scrambled and boiled, but we use them
more generously in cooking than has
been our custom during the winter
months.
A letter came to me the other day,
asking me for some recipes for "health
cakes”. There are several cakes which
may be considered under this heading.
Plain "butter cake”, served as a des
sert, with a single frosting or pudding
sauce, is unlikely to upset a normal di
gestion. Sponge cakes and angel cakes
are delicate and not too sweet, because
they are usually served unfrosted.
In addition to the plain cake and cakes
made without shortening, there are other
health cakes—ones made with whole
wheat flour or white flour mixed with
bran. These are usually flavored with
spices, and raisins or dates may be
added.*
Bran Gingerbread.
Cream one-fourth of a cup of butter
with a cup of sugar, add one egg and
beat well. Then add three quarters of a
cup of crumbled bran, then half a cup of
sour milk, and half a cup of molasses al
ternately with one cup and a half of
flour that has been sifted with two
teaspoonfuls of cinnamon, one te;
spoon each of ginger and soda an
one-fourth of a teaspoonful of salt.
Bake in a moderate oven. The gin
gerbread may be baked in a cal
pan or individual pans.
Date Cake
*2 cup shortening
1 cup sugar
Yolks 2 eggs
cup crumbled bran
*4 rup milk
I V* cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
Whites 2 egg?
1 j cup dates (cut in pieces)
Mix ingredients in order given. Bake
in shallow tins and spread befw-en and
on top caramel frosting.
Bran Tea Cake
1
2:{ cup sugar
1 cup milk
2 cups flour
5 teaspoons baking powder
1 cup crumbled bran
cup walnut meats
1 cup dates or H cup dates and U cup
raisins
Beat egg. add sugar and milk and the
flour, which has been sifted with baking
powder and salt; add bran, nuts and
dates.
Bake in an oven (330° F. to 325® F.)
for one hour.
TWO LITTLE DINNER RECIPES
Cheese Fondue
Bread Stick-' or Hot Rolls
Vegetable Salad French Dressing
Coffee Jelly Whipped Cream
Mix l's cups hot milk with 14 cups soft
bread crumbs, 1 tablespoon melted butter, *-•
pound sharp cheese grated or cut fine, and the
yolks of 4 eggs well beaten. Fold in the egg
whites beaten stiff and bake 3t> minutes in a
slow oven. Serve from baking dish.
Mix any cold cooked vegetables, cut in dice,
with 4i cup canned peas, tiny lima beans, and
beets. Salt and pepper well and add I cup celery
or cabbage cut fine. Let stand in 4 tableapoons
French dressing *4 hour before serving.
Use 1 package of lemon jello, but add 2 cups
strong coffee instead of water. Serve with sweet
ened whipped cream. A sprinkling of macaroon
crumbs over ’he top is good
Omaha I.amb Stew
Boiled Rice
Cucumber Salad
Honey Cake
Brown 1 pound lean stewing lamb, cut
in pieces, in 2 tablespoons olive oil. Add
1 onion cut fine, then add 2 tablespoons
flour and let brown. Add 2 cups of canned
tomato, 1 can of string beans and their
juice, 1 teaspoon salt, teaspoon pepper.
( over and cook very slowly until meat is
tender. Serve in rice border.
Cover sponge cake thickly with
I strained honey and then chopped
pecans. Bake slowly for 15 minutes
and serve from baking dish or with
uT cream.
MAY DAY RATIONS
Breakfast
Sliced Oranges
Whole Wheat Cereal and Cream
Crisp Bacon
Toast Coffee
Luncheon
Macaroni and Cheese
Brown Bread and Butter
Asparagus Salad
Baked Apples Stuffed with Raisins
Tea
Dinner
Roast Lamb
Browned Potatoes Buttered Peas
Mint (lelatine and Celerj Salad
Parker House Rolls Cherry Pie
Coffee
A Dandy Little Dinner
B««f Tongue Rkiiin Sauce
Escalloped Macaroni
Buttered Canned Rokebud Beetk
Fruit Salad Cheekr
Heat a whole canned beef tongue, placing
an in boiling water -0 minutes. Turn out on
platter and pour over it the raisin sauce.
Raikin Sauce
Brown two tablespoons butter. Blend with
it two tablespoons flour and add one can con
somme or bouillon, stir until smooth and Much.
Add one half cup of raisins, one fourth cup
brown sugar, the juice of half a lemon, three
thin slices of lemon and two cloves let aim
mer 10 minutes.
Boil one half package of macaroni in salted
water until tender Put in layers in buttered
baking dish with bread crumbs, salt, pepper and
paprika. Have buttered crumbs for top layer.
Pour over this one cup hot milk and bake IS
minutes in moderate oven.
Drain a can of fruit salad which comes ready
mixed. Arrange on lettuce hearts and serve with
mayonnaise thinned with some of the juice front
the can of fruit
Salads for Spring
Indeed in spring one's thoughts turn to greens and -a ads
They should be partal-er of freely as they at* a a st.-nulan*
to the digestion and the appetite.
Mayonnaise
1 egg yolk. •
2 tbsps. lemon juice
% c. olive oil
14 tsp. mustard
% tsp. salt
'4 tsp. powdered suga
Speck cayenne
Chill the ingredients. Place
the egg yolk and the dry in
gredients in a cold mixing
bowl. Add a few drops of
' vinegar and the lemon juice
and then the oil, a few drops
gradually at a time. The im
portant thing to remember in
making mayonnaise is that
there must be a good beating
space. So it is well to use a
bowl smaller at the bottom «o
that all of the mixture will b»
thoroughly beaten in the be
ginnning. A whole egg may
be used or just the white if
desired. If dressing does not
thicken the mixture may be
used as oil again, starting
with a new yolk. Dressing
should be thick enough to
stand when finished. Add
the remainder of the oil more
rapidly. Constant beating
is necessary throughout th"
entire process.
Boiled Dressing.
V* c. milk or water.
3 tbsp. butter.
2 tbsp. vinegar
1 egg
2 tsp. sugar.
1 tsp. salt.
1 tbsp. flour.
*4 tsp. mustard.
’s tsp. paprika.
Add the sifted dry ingredi
ents to the beaten egg and
mix thoroughly. Add the
vinegar and water and cook
over hot water. stirring con
stantly until thick. Add the
butter, salt and pepper. If
one wishes, 4 tsp. of ground
mustard may be added
French Salad Dressing
4 tsp. sugar.
1 tsp. salt.
4 tsp. paprika.
5 tbsp. vinegar.
10 tbsp. olive oil.
Mix the dry ingredient"
and add the vinegar and olive
oil alternately, beating con
stantly with a silver fork.
Lemon Juice may be u*ed in
stead of the vinegar if one
wishes.
Whipped Creim Salad
Dressing
3 egg yolks.
2 tbsp. sugar,
4 tsp. salt.
4 tsp. mustard
4 c. hot vinega
2 tsp. butter.
4 c. heavy cream
Beat the egg yolks until
thick and lemon-colored. One
and one-half eggs may be
used instead of the egg yolks
Beat in the sugar, salt and
mustard, which have been
mixed together. Heat the
vinegar and melt the butter
in it. Combine the two mix
tures and cook over hot water
until the dressing is thick,
'irring constantly. Add the
whipped cream just before
serving. Use with fruit salad*.
Thousand Island Dressing
To 1 cupful of mayonnaise
add 6 tablespoonfu!» of chili
sauce. 2 chopped pimento*
and 4 table poonful chopped
chives.
Worth Looking For
It’s not difficult to imitate the shape ana
size of Kraft Cheese, or even the style
of package. And it’s being done.
But that need not deceive any one, for
you have the Kraft trade mark on the
tinfoil wrapper to guide you, and you
need only look for that.
W e put our label on the outside of every
package because our reputation for qual
ity is on the inside.
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